I wanted to try making a gluten free version of this delicious flan that a friend baked for a recent picnic. I also wanted it dairy-free – although I ended up keeping the butter in the pastry. Butter is low in lactose, contains less casein (protein) and is generally better tolerated than other dairy foods.
After Takes 1 and 2, the following recipe is the one that went down well with friends and family. Even though everyone liked the crumbly texture I might try adding a little potato starch/flour next time. See what you think…
As I’ve had quite a few plays with this over a short period of time – and my cup really does runneth over with beetroot – I’ll not be tweaking this version again in the near future, lol.
Enjoy making it!
Serves 6-8 using an 11″ or 28cm flan dish
300g organic beetroot, cooked then peeled
200ml coconut-based yoghurt (like Koko or Coconut Collaborative here in UK; or regular yoghurt/creme fraiche if you’re fine with dairy)
160 ml plant-based milk (like whole coconut milk from Mylk or Oatley or…)
200g goat’s cheese, broken up/chopped
freshly ground pepper, sea salt
1 heaped tbsp chopped fresh fennel fronds, or dill
1 large or 2 medium fennel bulbs
1 tbsp balsamic vinegar
virgin olive oil
50g broken up walnuts
150 g butter
150g chestnut flour
100g brown rice flour
1 egg yolk
1-2 tbsp cold water, if necessary
(note: if you want to use regular flours, the original recipe was 150g plain flour; 100g wholegrain rye)
Cook the beetroot until soft. Peel when cooled then slice quite finely. Set aside.
For the pastry, cut the butter into small cubes and blitz with the flours and salt in a food processor. Add the yolk.
If the pastry hasn’t started to ‘form’, add a little cold water.
Shape into a ball and chill in the fridge for 30 mins.
When ready, take the ball of pastry and knead into the oiled flan dish. I tried rolling out my pastry but it really was too crumbly. I gently pushed it into the base and sides of the flan dish – worked well (& felt quite therapeutic! Memories of those halcyon playdough days….)
Pre-bake in the middle of a 160 degree oven (320F) for about 10 minutes.
Whilst it’s baking cut the fennel in half, remove the hard core and finely slice. Saute in a low-heat pan with some olive oil for about 5 minutes. Add 1-2 tsp of balsamic vinegar at the end. Put aside.
Mix together all the filling ingredients: coconut-based yoghurt, coconut milk (or whatever milk is your preference), the beaten eggs, goat’s cheese, pepper, salt and finely chopped fennel/dill).
Scatter the sauted fennel across the pre-baked base, then add half the yoghurt mixture. Place the sliced beetroot on top, arranging in a layer. Add the remaining yoghurt mixture and scatter with the crushed walnuts.
Return to the oven and bake for 30-40 mins. Despite a common heat temperature, ovens vary, so check after 30 mins and continue baking if necessary until the liquid has firmed up.
Serve with a delicious salad of your choice.